Edible coatings and heat mild shocks retain quality and improve the shelf life of minimally processed broccoli (Brassica oleracea L.) during refrigerated storage

MARÍA ROBERTA ANSORENA; NORMA E. MARCOVICH; SARA I. ROURA

Buenos Aires

Jornada; II Jornadas Internacionales sobre avances en la tecnología de películas & coberturas funcionales en alimentos; 2010

Patrocinio de CYTED, con el apoyo del CONICET y el auspicio de la Fundación Instituto Leloir.

The effects of edible coatings and heat mild shocks on quality aspects of refrigerated broccoli were studied. Minimally processed broccoli was coated with either chitosan or carboxymethyl-cellulose combined or not with the application of a heat mild shock for 90 s at 50ºC, previous to coating. Product was packaged in polymeric film bags and stored at 5ºC for 18 days. Four types of controls were used: broccoli florets with no coating application (fresh control); thermal treated broccoli with no coating application (thermal treated fresh control); broccoli florets immersed in distilled water and subjected to drying conditions (dry control) and thermal treated broccoli florets immersed in distilled water and subjected to drying conditions (thermal treated dry control).